How to Make Creamy Jalapeno-Lime Chicken

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By coachniquenya
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Make Creamy Jalapeno-Lime Chicken

Summer brings with it a fresher variety of flavors and scents. As people move outdoors to enjoy the sunshine, they seek the tantalizing tastes and intoxicating aromas offered by mesquite wood and charcoal-burning grills.

For those of us living in cities like my hometown of Chicago, sometimes the weather isn't too cooperative with our desire to fire up the barbecue. Don't despair! You can still enjoy some of the magic of summertime with this spicy citrus-infused delight.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

1 lb chicken breast (cubed)
1 cup lime juice (fresh squeezed)
1 jalapeno pepper (seeded and finely chopped)
2 Tbsp olive oil
2 cloves garlic (minced)
1/2 onion (finely chopped)
1 Tbsp cumin
2 tsp cinnamon
1 tsp pepper
1 tsp sea salt
1 cup plain yogurt
8 cups cooked rice

Step 1

Combine chicken, jalapeño peppers and lime juice in a plastic storage bag. Refrigerate up to one hour to allow the chicken to marinade thoroughly.
Step 2

In a large saucepan, heat olive oil over a medium high flame. Add garlic and onion. Sauté until onion is translucent.
Step 3

Add marinaded chicken and all spices to the saucepan. Continue cooking until the chicken is no longer pink.
Step 4

Slowly stir in yogurt. Reduce flame to medium low and cover. Continue simmering for five minutes, stirring often.
Step 5

Serve on top of rice. Accompany with a side salad or freshly cut garden vegetables.

Tips & Warnings

You can add a little milk to make a thinner sauce or more yogurt for a thicker sauce.
Watch liquid content in Step 5. Be careful not to boil off sauce.

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